This rice recipe is fantastic as a side dish to accompany the Sweetlip Coconut Cerviche recipe that is also on the Inside for this month. It is also just as good when teamed with anything hot and spicy. Think curries, especially Thai inspired curries. OR. Think South American food, think plain old boring rice turned on it’s head. Peru...I can almost hear you calling my name...
Go and make...then come and tell me all about it on Instagram. You won’t regret it.
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The Lazy Sourdough Bakery course now baking.
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Need
- 2 cloves garlic
- 1 red onion, halved
- 1 Bunch coriander/cilantro stalks and leaves
- 1 Teaspoon ground cumin
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 300 Grams white rice
- 1 Teaspoon pink salt flakes BUY
- 600 Grams Coconut Water BUY
- Toasted shredded coconut to garnish BUY
Do
- 1
Place garlic, onion, coriander stalks, cumin and oil into Thermomix bowl and chop 3 sec/speed 8.
- 2
Scrape down sides of bowl and sauté 5 min/Varoma/Reverse/speed 1.
- 3
Add rice and salt and sauté 2 min/Varoma/Reverse/speed 1.
- 4
Add coconut water and cook 12 min/100°C/Reverse/speed 1.
- 5
Remove rice into a serving bowl and fluff with a fork, adding the coriander leaves, adjusting seasoning to taste and garnishing with the toasted coconut.
- 6
Serve with any spicy dish, as an accompaniment or with the Sweetlip Coconut Cerviche recipe.
